The process in in-bottle fermentation where the temporary cork is removed from the bottle and the frozen block of sediment is ejected from the bottle (along with some wine) because of the pressure of gas inside.

This is a syrup added to the wine after the second fermentation is complete. Except in the case of Nature wines, this is a mix of sugar and wine, known as the dosage. The amount of sugar depends on the style of sparkling wine require.

A hinged rectangular block with holes into which the bottles are placed by the neck. The bottles start in a horizontal position and are gradually moved by hand until they are upside down, so that the sediment settles in the neck of the bottle.

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I’m a British wine professional living in Chile, enjoying the delicious flavours of this extraordinary country. I love travelling to different wine regions, meeting growers and winemakers and tasting different wines. I translate, edit and write all sorts of documents.